*  Exported from  MasterCook  *

                    Wild Mushroom And Parsley Saute

Recipe By     : COOKING MONDAY TO FRIDAY SHOW #MF6620
Serving Size  : 2    Preparation Time :0:00
Categories    : Veggie-Sd                        Categories

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2      tablespoons   butter
  1                    garlic clove -- minced
  1      tablespoon    white wine vinegar
 10      ounces        mushrooms -- wiped clean
                       --trimmed and thinly sliced
  4      ounces        wild mushrooms -- trimmed
                       --and thinly sliced
  2      cups          packed curly parsley leaves -- stemmed
                       --and finely minced
                       salt and pepper

Heat butter in a large skillet. When foaming subsides, add the garlic,
mushrooms and saute for a minute or until mushrooms are coated with butter.
Add a tablespoonful or so of white wine vinegar + 1 tablespoon of water.
Cover and simmer for 4 minutes or until mushrooms are tender.

Uncover the skillet and evaporate the liquid. Stir in the parsley, cover
and simmer until the parsley has wilted; season well to taste with salt and
pepper. Serve with either one of veal recipes

Yield: 2 servings

Busted for you by Gail Shermeyer <[email protected]>



                  - - - - - - - - - - - - - - - - - -

You are viewing proxied material from tilde.pink. The copyright of proxied material belongs to its original authors. Any comments or complaints in relation to proxied material should be directed to the original authors of the content concerned. Please see the disclaimer for more details.